Sliced grilled pork chops on a white plate.

BBQ Stuffed Pork Chop with Brown Butter and Crispy Sage

Name: BBQ Stuffed Pork Chop with Brown Butter and Crispy Sage Recipe
Prep time: 50 min
Cook time: 40 min
Yield: 4 Servings
Cuisine: Pork
Ingredients: For the Stuffed Pork Chop:; 4 Thick-cut (1-1/2 inches) Bone-in Pork Loin Chops, pockets cut into each; 1-3/4 cup Cornbread Stuffing Mix, crumbled once measured; 1 Apple, finely diced; 1 sm Onion, finely diced; 2 cloves Garlic, minced; 1/4 cup Walnuts, roughly chopped; 2 tbsp Cranberries, dried; 5 oz Diced Pancetta, cooked, drained; 1 tbsp Olive Oil; 1/2 tsp Kosher Salt; 1/2 tsp Cracked Black Pepper; 3 leaves Sage, fresh, thinly sliced; 1/4 cup Buttermilk; For the Browned Butter and Crispy Sage:; 1/2 cup Butter, salted; 8 Sage Leaves, whole, fresh; Additional Items:; Nonstick Pan; Cutting Board; Medium Saucepan; Paper Towels; Decorative Platter

Courtesy of Bull Outdoor Products

Makes: 4 servings
Prep Time: 30 - 50 minutes
Cook Time: 20 - 40 minutes

Ingredients:

For the Stuffed Pork Chop:

Thick-cut (1-1/2 inches) Bone-in Pork Loin Chops, pockets cut into each
Cornbread Stuffing Mix, crumbled once measured
Apple, finely diced
Onion, finely diced
Garlic, minced
Walnuts, roughly chopped
Cranberries, dried
Diced Pancetta, cooked, drained
Olive Oil
Kosher Salt
Cracked Black Pepper
Sage, fresh, thinly sliced
Buttermilk

For the Browned Butter and Crispy Sage:

Butter, salted
Sage Leaves, whole, fresh

Additional Items:

• Nonstick Pan
• Cutting Board
• Medium Saucepan
• Paper Towels
• Decorative Platter

Directions:

Preheat grill on medium-high heat for 15 minutes.
On the side burner, using a non-stick pan, heat up 1 tbspof the oil over medium-high heat.
Add the diced pancetta and cook till lightly brown, around 6 minutes total.
Remove the cooked pancetta, reserving the oil in the pan.
Add the onion and garlic and sauté for 3 minutes. Season with salt and pepper.
Add the diced apple, dried cranberries, and cooked pancetta and cook for 5 minutes, until soft and tender.
Remove the mixture onto a plate or pan and allow to cool down.
Once cool, add the walnuts, thinly sliced sage leaves, buttermilk, and cornbread stuffing mixture. Stir and mix until all ingredients are incorporated.
Place the pork chops on a flat cutting board.
Using a sharp paring knife, cut a slit horizontally towards the bone without cutting through, forming a pocket into each chop.
Generously stuff each chop, and season both sides of the pork chop with Kosher salt and freshly cracked pepper.
Clean the grill grates, and finish by wiping down with an oiled towel.
Place the chops down on the grill grates and allow them to cook for 6 - 8 minutes before turning over. (Turn the chops 45 degrees at the halfway mark for grill marks)
Carefully turn the chops over, and finish grilling for another 6 - 8 minutes, until done.
If using a thicker chop with more stuffing, they may require more time on the grill.
Place the chops on the warming rack above the grill grates, close the lid and allow them to bake till done.
Remove the pork chops and let them rest.
While the pork chops are resting, on the side burner place a medium sauce saucepan on medium heat.
Add butter. Once it starts to turn slightly brown, add sage leaves, sauté for one minute, allowing the leaves to become crispy.
Take leaves out and drain on paper towel. Turn off heat and place the pan to the side.
To plate, place a stuffed pork chop on decorative platter, top off with brown butter and 2 pieces crispy sage.
Serve with your seasonal grilled veggie of choice and enjoy!